For a twist on a traditional quiche, try this Sweet-and-Sour Cauliflower Quiche. Pickle your cauliflower, any leftover sweet-and-sour cauliflower can be used as part of an antipasto, charcuterie board or ploughman’s lunch.
Sweet-and-Sour Cauliflower Quiche Recipe
Serves 4
Ingredients:
1 sheet of shortcrust pastry, thawed
200ml double (heavy) cream
4 eggs
1 tsp cayenne pepper
2 tbsp fresh mint, chopped
2 tbsp fresh chives, chopped
200g frozen peas
100g Gruyère cheese, grated
200g sweet-and-sour cauliflower
4 slices of prosciutto
Fresh basil leaves, to serve
Sweet-and-Sour Cauliflower
400g cauliflower florets
300ml white vinegar
¾ cup white sugar
1 tsp ground turmeric
2 star anise pods
1 cinnamon stick
1 tbsp curry powder
2cm fresh ginger, peeled and grated
Method:
To make the sweet-and-sour cauliflower, bring a large pot of lightly salted water to the boil. Blanch the cauliflower florets for 2 to 3 minutes, then refresh and drain. Set aside.
In a large saucepan, heat the vinegar with 200ml water and the sugar. Stir until the sugar has dissolved. Add the turmeric, star anise, cinnamon stick, curry powder, grated ginger, and blanched cauliflower florets to the saucepan. Simmer for 30 minutes. Transfer the mixture to sterilised, airtight jars and set aside to cool. Refrigerate until needed.
Preheat the oven to 175°C (155°C). Line a rectangular tart tin (approximately 12.5cm x 35cm) with baking paper. Place the shortcrust pastry on top, trimming any excess. Poke small holes in the pastry with a fork to prevent air bubbles. Cover the pastry with another sheet of baking paper and fill it with baking beads. Blind bake the pastry for 12 minutes or until lightly golden and set. Remove from the oven, remove the baking paper and beads. Set aside to cool.
In a mixing bowl, whisk together the cream and eggs until light and airy. Season with cayenne pepper and salt. Add the mint and chives and stir to combine. Scatter the peas and 200g of the sweet-and-sour cauliflower evenly over the pastry base. Add the egg mixture and sprinkle the grated cheese over the top. Roll the prosciutto into small rosettes and arrange them decoratively on the quiche. Bake for 25 to 30 minutes, or until the filling is set and top is golden brown.
Allow quiche to cool before garnishing with fresh basil leaves. Serve warm or at room temperature.
Smart Tip:
Use remaining sweet-and-sour cauliflower as part of an antipasto, charcuterie board or ploughman’s lunch side.
